RU2302767C1 - Method for manufacturing canned food "duck with white head cabbage" - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and frying duck meat in grease, chopping and freezing new white head cabbage, cutting and frying onions in grease, mixing bran, rye bread, sugar, pressed baker's yeast and drinking water, fermenting and screening to obtain kvas and its boiling followed by mixing the above-mentioned components atoxygen-free technique with tomato paste and common salt. Then it is necessary to carry out procedures on packing the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned meat and vegetables. A known method of producing a culinary dish "Duck with white cabbage", which includes cutting duck, onions and vegetable pepper, chopping fresh white cabbage, mixing it with table salt and squeezing out the juice, co-frying duck and onion in melted fat, adding table salt and warm drinking water, boiling until half cooked, adding cabbage, ghee and boiled bran kvass, boiling for 1 hour, adding table salt, tomato puree and vegetable pepper and aging in the oven m cabinet for at least 1 hour to get the finished dish. (O. Mankevich. Poultry dishes. - Мn .: BelEn, 1994, p. 274-275).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the canned food production method involves preparing recipe components, cutting and roasting ducklings in melted fat, onions in melted fat, chopping and freezing fresh white cabbage, cutting vegetable pepper, mixing bran, rye bread, sugar, pressed baking yeast and drinking water, fermentation and straining to obtain kvass and boiling it, mixing the listed components without oxygen with tomato paste and table salt new, packing of the mixture and bone broth at the following component consumption, parts by weight:

duck 500 melted fat fifteen White cabbage 306.25 onion 31.2-31.6 vegetable pepper 126.5 bran 40 pressed baker's yeast 1.82 Rye bread 10.91 sugar 1.82 water 90 tomato paste in terms of 30% 5 table salt 12 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. 1/6 of the recipe amount of prepared bran is soaked and combined with pressed baking yeast diluted in warm drinking water, sugar is added, mixed and kept in a warm place for 2 hours with periodic stirring. Then add another 1/6 part of the recipe amount of bran, rye bread and boiled water in an amount up to 25% of the recipe, mix and keep in a warm place for 24 hours to obtain a starter culture.

The remaining amount of bran is soaked in drinking water in a ratio by weight of 1: 2, brewed with boiling water in an amount up to the recipe, cooled to 40-45 ° С, add starter and kept in a warm place for 12 hours for fermentation, and then filtered to obtain kvass boiled until cessation of pricing.

Prepared ducklings are cut and fried in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared vegetable pepper cut.

The following components are mixed without oxygen with kvass, tomato paste and sodium chloride.

The resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 9.9 · 10 ⁴ and for a control product of 7.8 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which involves preparing the recipe components, cutting and frying ducklings in melted fat, cutting and sautéing onion melted fat, chopping and freezing fresh white cabbage, cutting vegetable pepper, mixing bran, rye bread, sugar, pressed baker's yeast and drinking water, fermentation and filtering to obtain kvass and boiling it, mixing the listed components without oxygen with tomato paste and table salt, packing the resulting mixture and deleterious broth with the following flow components pbw .: duck 500 melted fat fifteen White cabbage 306.25 onion 31.2-31.6 vegetable pepper 126.5 bran 40 pressed baker's yeast 1.82 Rye bread 10.91 sugar 1.82 water 90 tomato paste in terms of 30% 5 table salt 12 bone broth before the release of the target product 1000, sealing and sterilization.